Ok, my new best ever record. Started with a skinned deer, deboned both shoulders, filleted the backstraps but left them whole, deboned both hind quarters into major muscle groups for corning. Two hours including cleanup.
Here's a list of what I did not do: cut steaks and roasts, wrap anything for the freezer, grind, season meat or make sausage.
The front end is chunked up for making sausage on another day, the whole backend of a fair sized muley buck came out to 20 lbs of cuts for making corned venison. I still have to cut the backstraps into steaks (2" thick, wrap with bacon, grill to rare) and wrap, but that's 15-20 minutes work.
